Brussels Sprout Soup

We're in a soup mood. We had a fruit smoothie for lunch (summer) and
we're having this soup (fall) for dinner.
terry

Brussels Sprout Soup

Serves 4
Recipe By: Terry Pogue
Published in: NY Times (origin)

1 tablespoon s Oil
1 link kielbasa (low-fat if you like) -- sliced into half moons to fit on
a spoon
1medium onion -- cubed
1large russett potato -- peeled and cubed
10 ounce sbrussel sprouts -- frozen
4 cups Chicken Stock
Salt and pepper

The kielbasa is cut into 1/2 moons to fit on a spoon. The potatoes and
onions are cubed not too small but just small enough that the pieces will
fit on a spoon. Thaw the 10 ounce package of brussels sprouts. Put in food
processor and pulse about 3 times. You want it in nice pieces but not
mashed and a few of them to remain almost whole. Put the 1 tablespoon of
oil in a sauce pan, add the kielbasa and saute for 3 minutes to render
some of the fat. And the potato and onion to the pan and saute for 2 or 3
minutes. Add the four cups of the chicken stock and simmer til potato is
just tender about 15 minutes. Add the brussels sprouts that you have cut
into bits in the food processor and simmer for 5 minutes. Sometimes I
add some whole brussels sprouts to the pot so that each bowl gets a few
whole ones. If you want to do this you will probably want two 10 ounce
packages of frozen or pick up a few fresh brussels sprouts.

I certainly do this soup with all fresh brussels sprouts if they are
available. Amounts of each element is very flexible.
Recipe Notes

David found this recipe in the NYTimes many years ago. We absolutely love
it. It's so simple but it's just deliicous. I've given the recipe to a
number of friends and to the man they have loved it and were amazed at
the flavor.

NOTES : This hearty soup is wonderful on a cold winter evening. Fast
and tasty even if you think you hate Brussel Sprouts. I promise.

http://www.terrypogue.com/Terry

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